Evaporation and sterilization at low temperature


Evaporation and sterilisation by conventional methods weakens the qualities of the original organic product, such as tomato for example, causing a loss or reduction of some of its natural properties.


Thanks to the IKERA RD8 technology, the evaporation and sterilisation process of organic products, such as tomato, is carried out at room temperature. The original  product keeps  all its initial qualities and is free of pathogens.


Thermal energy is the main source of energy used, which can be obtained from renewable energies such as CSP, MINI-CSP, FVT, biomass and residual heat as well as non-renewable energies or a combination of the above mentioned.

The original product first goes into a tank to ensure its homogenisation and continues through the IKERA RD8 physical reactor in which only H2o evaporates at the temperature desired, down to 20º C, and is then condensed. Once here, depending on the reuse, the water can be mineralised, disposed of or reused as distilled water.

The remaining solid part maintains all its qualities as it has been treated at low temperatures and is free of bacteria. Subsequently the solids are  transferred from  the reactor for vacuum packaging or as demanded to the following process.


Hemos realizado estudios de viabilidad con agua de mar del mediterraneo y salmueras con salinidad desde el 0,3% al 80% siendo todas ellas factibles.

Buscamos partners industriales o capital venture para escalado industrial preferiblemente en medio oriente o zonas áridas para implementación con energía térmica renovable.

Readings of interest

High Pressure Bioscience and Biotechnology, 1st Edition – December 1, 1996, Editors: C. Balny, R. Hayashi, eBook ISBN: 9780080544618.

Baier M, Foerster J, Schnabel U, Knorr D, Ehlbeck J, Herppich WB, Schlüter O (2013) Direct non-thermal plasma treatment for the sanitation of fresh corn salad leaves: evaluation of physical and physiological effects and antimicrobial efficacy. Postharvest Biol Technol 84:81–87.

High-Pressure Homogenization as a Non-Thermal Technique for the Inactivation of Microorganisms
Ann M. J. Diels &Chris W. Michiels Pages 201-216 | Received 01 Sep 2005, Accepted 03 Oct 2005, Published online: 11 Oct 2008

Ehlbeck J, Schnabel U, Polak M, Winter J, Von Woedtke T, Brandenburg R, Weltmann KD (2011) Low temperature atmospheric pressure plasma sources for microbial decontamination. J Phys D Appl Phys 44(1):013002
Kimura, K Ida, M Yoshida, Y, Ohki, K, Fukumoto, T & Saui, N (1994) Comparison of keeping quality between pressure processed and heat processed jam: changes in flavour components, hue and nutritional elements during storage. Bioscience Biotechnology Biochemistry 58, 1386–1391.CrossRefGoogle Scholar

Hayshi, R and Balny, C, editors]. Amsterdam: Elsevier Science Publishers.Google Scholar

Knorr, D (1999) Novel approaches in food processing technology: new technologies for preserving foods and modifying function. Current Opinion in Biotechnology 10, 485–491.CrossRefGoogle ScholarPubMed